Carefully rinse and dry the elderflowers. For the dough, mix well 2 egg yolks with sugar, oil, white wine and a pinch of salt and gradually add the flour. Whip the two egg whites until stiff and fold in carefully. Turn the elderflowers in flour on the other side, pull them through the wine dough and bake them in enough oil until golden brown and drain them on a paper towel.

For the white wine zabaglione, mix four egg yolks with sugar and white wine and whip on a water bath until it is mostly stiff or no longer thin.

Serving: Put some white wine zabaione on the plate, next to it put the baked elderflowers. Dust sugar, unbaked elderflowers and lemon balm are exceptionally well suited as garnish.

Tip: When preparing zabaglione on the water bath, whip up an “8” if possible, so that part of the amount does not stick to the edge and curdle.

Chef: This dish was prepared by Christoph Paul at Paul’s Restaurant in Cologne-Nippes.

Baked Elderflowers with White Wine Zabaione

White wine sabayon:

Baked elderflowers:

Instructions:

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